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    Potatoes Euphoria


    Source of Recipe


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    4 scallions, finely chopped
    2 cloves garlic, minced
    1 teaspoon salt
    1/4 teaspoon black pepper
    8 medium boiling potatoes, scrubbed and sliced
    8 ounces cream cheese, cubed

    In small bowl, combine scallions and garlic. In another small bowl,
    combine salt and pepper.

    In well-buttered slow-cooker, layer one fourth of the sliced
    potatoes. Sprinkle with about 1/4 tsp of salt and pepper, and top
    with one third of the cheese cubes and then one third of the scallion
    mixture. Make a second layer of potatoes, sprinkle with about 1/4
    tsp of salt and pepper, and top with half the remaining cheese and
    scallion mixtures. Repeat with a third layer of potatoes, sprinkle
    with another 1/4 tsp of the salt and pepper, and top with the
    remaining cheese and scallion mixtures. Make a final layer of
    potatoes and sprinkle with the remaining salt and pepper.

    Cover and slow-cook for 2 hours on high. Stir the potatoes to
    distribute the melting cheese, cover, and continue slow-cooking
    until potatoes are very tender - about 1 hour longer.

    Stir the potatoes well to mash slightly, and serve immediately.

 

 

 


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